Egg and Cheese Puffs

Egg and Cheese Puffs

Karen 0

"I sometimes take this to work in the mornings and everyone who has ever tried it has asked for the recipe. Try it with your favorite salsa on top. You may add cooked sausage and/or sauteed green onions if you prefer."

Ingredients 14 h 20 m {{adjustedServings}} servings 251 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  4. Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
  5. Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
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Reviews 195

  1. 239 Ratings


I was skeptical... I really was. I mean, the recipe only had 2 reviews and I usually like to try more "proven" ones. Plus I usually dislike cottage cheese in recipes. But this was AWESOME. I follow a basic low-carb way of eating, and this is great. I can't wait to see how they do with freezing and reheating- it'll give me a way to have a breakfast on the go. I can easily see replacing the bacon with diced ham or sausage crumbles. Everything else, I'd keep the same. My husband wants me to try making it without the green chiles, but they are so good if you are using salsa on top! One hint- USE paper muffin cups... even with a well greased muffin pan, the egginess doesn't allow them to come out easily. The paper cups would be the answer....

Jennifer C.

These were fabulous (with a few modifications)! I did not mix these up the night before - I don't know what the advantage would be. This is a quick breakfast dish already. First, 1/4 cup of butter is all that is needed. Secondly, 2 cups of shredded cheddar/monterey jack cheese is a better amount. I can't imagine this with more cheese than that. I used diced ham and sprinkled some freeze dried chives on the tops before baking for extra flavor & color. A note on pans - for one tray, I used my Pampered Chef stoneware muffin pan (still sprayed with Pam) and they puffed up beautifully & came out perfect. My other pan, an old non-stick sprayed with Pam - didn't come out as puffy, or as easily. I will buy a 2nd stoneware pan now! Thanks for the yummy breakfast!


These are great for an easy breakfast for company or yourself! They feeze great and can be thawed in the fridge overnight and just popped in the microwave for easy warming. They are so versitile and easy to make to your liking. I usually use ham to make it even easier and add whatever veggies and cheese I have on hand. Yummy....also the butter is NOT needed!!